Wild Rice Stuffed Zucchini

10 medium zucchini, halved lengthwise
1/2 cup minced onions
3 cloves garlic, minced
2 tablespoons butter
1 1/2 pounds minced (ground) beef
1 1/4 teaspoons salt
3/4 teaspoon ground pepper
4 1/2 cups California wild rice, cooked
2 large tomatoes, diced
5 cups grated cheese

Preheat oven to 375 degrees F. Scoop out zucchini pulp and place shells on greased baking pan. Finely chop pulp, set aside.

Sauté onion and garlic in butter. Add pulp, beef, salt and pepper, brown beef and drain. Add wild rice, tomatoes and half the cheese, mix well. Mound into shells.

Cover; bake 25 minutes or until tender. Sprinkle with remaining cheese, bake 15 minutes uncovered.